Fri, Oct-17-03, 18:07
Location: Bribie Island, Australia
A couple of nice fatty recipes
Hi Paleo people
I notice that in some of the forums and threads, including Paleo and Atkins; people are looking for ways to get more saturated fats.
Here’s a couple of simple but tasty traditional Australian recipes from the times when Australians were lean and fit and worked on the land. Of course nowadays they tend to be fat and flabby through eating oh so healthy 98% fat free stuff.
The recipes require pure beef dripping (pure rendered beef fat). Anyone from UK and the old empire knows what dripping is, I think Americans call it tallow, but that could be something different. Here it comes in blocks the same way as butter, from Safeway etc. Or you can make your own by very gently frying strips of beef fat for about 2 hours then drain it into a bowl.
In both recipes if you sometimes do a little bit of a starch cheat, you can use some gravy thickener of your choice, conscience permitting!
LAMBS FRY AND BACON
(still popular in Pub lunch menus)
500g (1 lb) lambs liver, thinly sliced
250g (1/2 lb) fatty bacon , diced
medium onion – spring onions, shallots, scallions are good
teaspoon tomato paste
Fry the finely chopped onion and the bacon in dripping until golden.
Throw in the slices of liver a few at a time; stir everything in together until the liver is browned.
Transfer to covered pan with ½ cup water, pepper and tomato paste; simmer for about 10 minutes until the liver is cooked through. If you prefer thicker gravy, cheat with gravy browning or whatever. Goes great with steamed green cabbage.
STEAK AND KIDNEY
1kg (2 lb) stewing steak, diced
1 large beef kidney, trimmed and diced
2 onions, finely chopped
at least 1 tablespoon dripping
In a large pre-heated covered saucepan, just fry the steak, kidney and onions in the dripping until they are just seared, add salt, pepper and maybe ¼ cup water and simmer as slowly as possible for at least 2 hours. 3 is usually ideal. The trick is to stop anything sticking (give it a stir every half hour).
Usually used as a filling for pies and puddings, it’s good as is.
Both recipes also benefit from the use of one or two beef stock cubes such as the famous British “OXO” cube.
(this message also posted in recipes forum)